Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates

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Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates

Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase in...

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Bibliographic Details
Main Authors:	Sarmadi, Bahareh, Aminuddin, Farhana, Hamid, Muhajir, Saari, Nazamid, Abdul Hamid, Azizah, Ismail, Amin
Format:	Article
Language:	English
Published:	Elsevier 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/22422/ http://psasir.upm.edu.my/id/eprint/22422/1/Hypoglycemic%20effects%20of%20cocoa.pdf

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